Find your Ayurveda Constitution type in just 5 easy Questions
Search

Popular

Handvo – Indian Savory Snack

by Leave a Comment

Made using fermented rice and lentil batter, Handvo is a specialty of Gujarat made with fresh vegetables, hot chili, and tempered spices. This savory dish has a crunchy, golden-brown crust on the outside and a soft crumb inside. This dish is a great option for potlucks and picnics because of its versatility, serving as a filling breakfast and a tasty meal.

Good for all Doshas

Prep Time: 3 to 4 hour
Total Time: 4 to 5 hour
Serves: 5 to 6 Person

Ingredients

Batter:

  • 1 ½ cups rice flour
  • 1 ½ cups chick pea flour
  • ½ cup yoghurt
  • 300 ml warm water
  • 1 medium carrot (chopped)
  • 1 medium grated courgette
  • 1 medium chopped onion
  • 1/2 cup oil
  • 1.5 tsp ground cumin
  • 3 tsp Himalayan rock salt
  • 1 lemon (juice)
  • 3 tsp raw brown sugar
  • 1 tsp minced green chillies
  • 2 tsp fresh ginger (grated or paste)
  • 4 Tbsp chopped coriander
  • 3/4 tsp citric acid
  • 3/4 tsp soda bicarbonate (baking soda)

For tempering:

Method

  1. To make a thick batter, combine the rice flour, chickpea flour, yogurt, and water. Allow to soak and ferment for 3-4 hours in a slightly warm kitchen area.
  2. Add the chopped onion, carrot, and courgette to the batter. You can also Grate or blitz the vegetables.
  3. Now take a small pan and heat the oil, add cloves and cassia bark and allow the aroma to release.
  4. Then stir in the mustard and cumin, followed by the asafoetida, turmeric, sesame seeds, and bay leaves. Once aromatic, turn off the heat.
  5. Mix the tempered spices into the batter thoroughly. Add baking soda and mix gently.
  6. Now pour the batter into the pan and top with sesame seeds.
  7. Cover the pan with a plate or a lid. Reduce the heat to low and cook until the top surface looks cooked and the bottom surface turns light brown (this will take around 4-5 minutes).
  8. Flip it gently with a spatula and cook until the other side is golden brown, about 3-4 minutes. & transfer it to a plate.
  9. Handvo can be served with tea or chutney.

Check out the Ayurvedic benefits of ingredients used in this recipe

Asafoetida | Bay leaves | Cloves | Coriander | Cumin Seed | Ginger | Mustard Seed | Salt | Turmeric

Stir-fry Tamari Broccoli with Cashews

by Leave a Comment

This easy & quick broccoli side dish recipe is tossed with Sriracha, gluten-free tamari (soy sauce), toasted sesame oil, and roasted cashews.
While broccoli is high in Vitamin K and calcium. Cashew contains more thiamin and Vitamin B6, as well as protein and iron, making it an ideal side dish that is both healthy and tasty.

Great For Pitta Dosha

Prep Time: 15 Mins
Total Time: 20 Mins
Serves: 5 Person

Ingredients

  • 2 cups broccoli, chopped florets& sliced stems
  • 1 Tbsp toasted sesame oil
  • 1 Tbsp Sriracha
  • 2 Tbsp tamari (soy sauce)
  • ½ cup roasted cashew halves
  • Salt to taste

Method

  1. Bring a large pot of water to a boil with a pinch of salt.
  2. Take a large pan and add water; bring it to a boil after adding a pinch of salt
  3. Set aside the upper broccoli stems. Cut the broccoli into desired floret size.
  4. Cook the stems in boiling water for 2 to 3 minutes. Cook for 2-3 minutes or until the florets are tender. Once done, strain them & keep them aside.
  5. Now take a frying pan and toss in with sesame oil, Sriracha, and soy sauce. Add the boiled broccoli and roasted cashews and season with salt to taste.
  6. Season it with some black pepper & white sesame seeds, and enjoy while hot.

Check out the Ayurvedic benefits of ingredients used in this recipe

Cashew | Salt

Energizing Grounding Trail Mix

by Leave a Comment

Here is a quick and easy recipe for a homemade grounding trail mix that tastes great, provides healthy fats, and contains antioxidants that protect your cells from damage caused by free radicals!

This a perfect recipe for mid-meal snacking needs!

Prep Time: 5 Mins
Total Time: 15 Mins
Serves: 1 Person

Ingredients

Method

  1. Take a small saucepan. Add 1 Tbsp of coconut oil and warm it up. Once the coconut oil has melted, move ahead to add the cumin and cardamom. heat the oil and the spices for approximately 1 minute, or until the aromatic
  2. Stir in the raisins, pumpkin, and sesame seeds to coat evenly with the oil and spices.
  3. After 3 to 5 minutes or when they start to turn brown, turn off the heat and stir in some ashwagandha powder.
  4. Once the mixture has cooled, transfer it to a baking sheet lined with parchment paper. Spread it out evenly.
  5. Eat while still warm for a crunchier effect.

Check out the Ayurvedic benefits of ingredients used in this recipe

Ashwagandha Powder | Cardamom Powder | Cumin Powder | Raisin

Zesty Cranberries sauce with Orange Recipe

by Leave a Comment

This quick and easy Orange Sauce with cranberry recipe will please the whole family. Adding ginger aids digestion while adding a spicy kick to traditional Orange-cranberry sauce. This sauce brightens your holiday table with color and zing with its sweet, tangy, and lively flavor.

Prep Time: 10 Mins
Total Time: 30 Mins
Serves: 1/2 Cup

Ingredients

  • ¾ cup water
  • ½ cup sugar
  • 1 Tbsp orange zest (grated)
  • ¼ tsp salt
  • 1 ½ cups cranberries
  • 3 Tbsp orange juice
  • 1 tsp ginger (grated or dried)

Method

  1. Bring water, sugar, orange zest, ginger, and salt to a boil in a medium pot over medium heat.
  2. Add cranberries and simmer and keep occasionally stirring, for about 20 minutes or until the sauce thickens and about two-thirds of the cranberries have burst open.
  3. Remove from the heat and add in the orange juice. Mix everything well and set it aside to cool down to room temperature.

Check out the Ayurvedic benefits of ingredients used in this recipe

Ginger | Salt

Curd Gravy with Vegetables (Thayir Pachadi)

by Leave a Comment

Thayir Pachadi is one of the most important and simple dishes served at any Kerala or Tamil Nadu feast. Pachadi is typically made with vegetables such as cucumber or ladysfinger. However, this dish can be made without vegetables, using only ground coconut paste and yogurt. This goes well with Sambar rice and Rasam rice and makes an excellent dip for Vada.
Good for balancing Vata Dosha

Prep Time: 5 Mins
Total Time: 10 Mins
Serves: 4 Persons

Ingredients

Method

  1. Take a saucepan and heat 2 Tbsp of ghee.
  2. Add mustard seed, and once it splatters, add Curry leaves, onion, tomatoes, and green chili; now lightly sauté them for 1 minute.
  3. Now turn off the heat and keep the mixture aside. Now take curd and whisk it.
  4. Add the whisked curd to the vegetable mixture, sprinkle some coriander leaves and salt, get a nice stir, and you are ready to go.

Serving Suggestions

Curd can also be served with peeled, grated, or diced cucumber.

Check out the Ayurvedic benefits of ingredients used in this recipe

Curry Leaves | Coriander | Black Salt | Ghee | Mustard Seeds

Healthy Mashed Carrots with Buttery Leeks

by Leave a Comment

This dish for buttery leeks with mashed carrots is simple, flavorful, colorful, and delectable. This meal is delicious, healthful, and overflowing with flavor despite using only a few essential ingredients. Beta carotene, fiber, vitamin K1, potassium, and antioxidants are all abundant in carrots. & Leeks: Leeks are a good source of vitamin K and contain chemicals that have been demonstrated to lower blood pressure, cholesterol, and inflammation.

Good for Vata Dosha

Prep Time: 20 Min
Total Time: 40 Min
Serves: 6 Persons

Ingredients

Method

  1. Remove the leek’s dark green leaves and trim the root end (keep the pale green part of the leek). Cut in half lengthwise to remove any dirt in the layers and soak.
  2. Once you have washed the soaked leek, start slicing leeks thinly.
  3. Now peel the carrots after trimming the stem end. Slice into 12” pieces and put them aside.
  4. Add 1 ½ Tbsp t\butter to a saucepan or pan over medium heat.
  5. Cover and simmer for 4 minutes & keep occasionally stirring until the leeks are translucent.
  6. Once leeks begin to brown, turn down the heat. Remove and set aside.
  7. Take a pan, add carrots, and just enough water to cover. Boil for 15-20 minutes or until carrots is fork-tender.
  8. Once done, drain the water carrots, transfer them to the pan, and mash them with a potato masher.
  9. Add 2 ½ Tbsp of melted butter to the mashed carrot. Add sautéed leeks on top and season with salt and pepper to taste.

Notes

Serve this Mashed Carrots dish as a side dish with a complementary meat main dish recipe, and perhaps begin with a healthy salad for a well-rounded meal.

Check out the Ayurvedic benefits of ingredients used in this recipe

Black Pepper | Salt

Conditions/Remedies

Recipes

Books

Herbs

Spices

Formulations

260 Addie Roy Rd Ste 130
Austin TX 78746
(512) 853-9601

Contact Us

About Us

Facebook-f Instagram Pinterest-p
© IAHAS All rights reserved. by KUWARE®